My sweetie introduced me to a delightful little Mexican corn snack many moons ago. It’s corn on the cob smothered with mayonnaise, rolled in cotija cheese, then sprinkled with a little cayenne.
It was a delight, but kind of a mess.
Then, one year, when we went down to the Fort Madison Mexican Fiesta, which takes place every September and highly recommended, we were delighted to learn that someone was savvy enough to turn it into a to-go treat by cutting the corn off the cob and putting it into a Styrofoam cup to be mixed with the same ingredients.
It opened up a whole new world of enjoying the treat without feeling like the cheese was going to fall off, or that I was smearing mayonnaise across my face.
I knew I wanted to make it this year, but to justly call it a salad, it needed a few more ingredients, maybe some lime juice and a couple other things. Rather than play around with it, I turned to the Internet, and thankfully found a Bon Appetit recipe that was exactly what I was looking for.
The recipe called for grilling corn on the cob and then removing it. I was feeling kind of lazy, so I just bought frozen corn, let it thaw and used smoked paprika rather than the regular paprika to add smokiness to the salad.
All in all, it was so simple and so tasty.
Mexican Corn Salad
16 ounces frozen corn, thawed
4 tablespoons mayonnaise
Juice from one lime
1 teaspoon smoked paprika
1 teaspoon cayenne pepper (optional or season to taste)
4 ounces cotija cheese, crumbled
3 tablespoon cilantro, chopped, plus more for serving if desired
Salt and pepper, to taste
Mix together the mayonnaise, lime juice and spices. Add the cotija and corn. Stir to mix and then add chopped cilantro and salt and pepper. Give it one more good stir. Refrigerate for about 2 to 3 hours or overnight, and enjoy!Christinia Crippes is a Courier reporter who loves to cook. Read her blog at www.wcfcourier.com.